Month: October 2016

So I’m OBSESSED with this recipe! It’s a great meal if you are having a craving for pasta, without the guilty side effects & calorie overload. I’m so excited to hop on the spaghetti squash band wagon & try many more recipes with this yummy veggie!

Spaghetti Squash with Roasted Tomatoes & Vegan Pesto

Roasted Tomatoes:

1 large spaghetti squash cut in half & de-seeded

1 cup cherry tomatoes

Extra-virgin olive oil

2 garlic cloves, peeled & minced

celtic sea salt & pepper to taste

parmesan (optional)

Pre-heat oven to 400 degrees. Place the spaghetti squash cut-side up on a baking sheet. Drizzle with olive oil & bake for 40-50 minutes, or until squash is tender and slightly brown on the edges.

Place cherry tomatoes, garlic, sea salt & pepper into a baking dish. Drizzle with olive oil and mix together. Bake until tomatoes are tender and start to shrivel. (Around 10-15 minutes.) After cooked, cover with foil to keep warm.

Once the squash is cooked, let cool slightly. Use a fork to pull out spaghetti strands & place in a large bowl. Toss with the pesto. Plate with the tomatoes and optional grated parmesan. YUM!

Vegan Pesto:

3 cups basil (moderately packed)

2 garlic cloves, peeled & roughly chopped

Juice of one medium lemon

3/4 tsp celtic sea salt

1/4 cup extra-virgin olive oil

1/3 cup pine nuts

In a food processor, combine all ingredients except the olive oil. Pulse until evenly chopped. Slowly add in the olive oil through the top of the processor. Pulse until evenly combined, but not completely smooth.